Chestnut Free No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, this ceviche is the kind of dish that makes people think you spent hours in the kitchen when really the lime and lemon juice did all the heavy lifting. Sushi-grade white fish — sea bass, halibut, or flounder — gets cubed and submerged in a punchy citrus marinade that gently denatures the proteins without any heat, giving you that silky, just-set texture that's classic in Peruvian-style ceviche. Red onion, jalapeño, cilantro, and a whisper of cumin layer in savory, spicy, herby depth, while creamy diced avocado folded in at the end rounds everything out beautifully. The whole thing comes together in under 30 minutes, no stove required. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward, and there's nothing hiding in a sauce packet or spice blend that could cause a problem. Scoop it up with tortilla chips or eat it straight from the bowl; either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb fresh sushi-grade white fish (such as sea bass, halibut, or flounder), skin removed
- ¾ cup fresh lime juice (from about 6–7 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- ½ small red onion, very thinly sliced
- 1 jalapeño, seeded and finely diced
- 1 tsp kosher salt, plus more to taste
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 avocado, diced
- ¼ tsp ground cumin
For serving
- tortilla chips, for serving (optional)
Instructions
- 1
Use only sushi-grade or sashimi-grade fish labeled safe for raw consumption — this recipe relies entirely on acid marination, not heat, to denature the fish proteins. Cut the fish into ½-inch cubes and place in a large mixing bowl.
- 2
Add the lime juice, lemon juice, and kosher salt to the bowl and stir to coat every piece of fish. The fish should be fully submerged in the citrus juice; add a splash more lime juice if needed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!